Quick Tangy Lemon Icing For Gingerbread Cookies Recipes

QUICK TANGY LEMON ICING FOR GINGERBREAD COOKIES

Steps:

• place all ingredients in a bowl and mix until smooth.
• if the icing is too thick/dry, add more corn syrup until the consistency is to your liking.

STICKY GINGER CAKE WITH LEMON ICING

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
• Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
• Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
• Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
• To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish.
• Cake keeps for up to 2 weeks stored in an airtight container.

GINGERBREAD COOKIE FROSTING

Steps:

• Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

GIANT GINGER COOKIES WITH TANGY LEMON ICING

Steps:

• Cookies: In a bowl, stir together the flour, spices, baking soda, salt, and pepper; set aside.
• In a bowl of stand mixer, cream butter and sugars together until smooth.
• Add egg; beat until incorporated, then beat in molasses, candied ginger, and fresh ginger.
• Gradually add flour mixture, mixing just to combine.
• Chill dough until slightly firm, about 1 hour.
• Preheat oven to 350°; line 2 baking sheets with parchment paper.
• Scoop dough into 2 1/2 inch balls (use No 20 scoop or a 1/4-cup measuring cup).
• Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets, spacing 3 inches apart.
• Flatten balls with the bottom of a measuring cup, then bake 15-18 minutes, or until set.
• Let cookies cool on the pan for 5 minutes, then transfer to a rack.
• Icing: whisk all the ingredients for the icing together until smooth; then spread a tablespoon of icing on each cookie with a spatula.
• Allow to harden before serving.

TRADITIONAL CHRISTMAS GINGERBREAD COOKIES

Steps:

• Mix first bowl ingredients together until it becomes a creamy brown batter.
• Sift second bowl ingredients; add to the wet batter a little at a time.
• Mix together until it becomes a crumby dough.
• Make the dough into a ball and chill for an hour.
• When ready, cover the dough in flour and place on a heavy floured surface.
• Knead dough with the palms of your hand and roll it out.
• Cut into desired shapes.
• Cook for 10-15 minute until golden brown.

FRESH GINGERBREAD WITH LEMON ICING

Steps:

• Preheat the oven to 325°F.
• In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
• Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
• And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.